ISSN 2756-3685
Research Article
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 3 (1), pp. 115-122, January, 2016. © International Scholars Journals
Full Length Research Paper
Changes in aromatic compounds of cabernet sauvignon wines during ageing in stainless steel tanks
Jiangfei Meng1, Yulin Fang1,2*, Jinshan Gao1, Ang Zhang1, Jinchuan Liu1, Zhijun Guo1,
Zhenwen Zhang1,2 and Hua Li1,2
1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
2Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.
*Corresponding author. E-mail: [email protected]. Tel: +86 29 87091874.
Accepted 23 July, 2014
Abstract
The influence of age on the volatile composition of cabernet sauvignon red wines, aged in stainless steel tanks during different years was studied. For this purpose, the evolution of volatile compounds: alcohols, esters, fatty acids, aldehydes and ketones, of the four wines were determined using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). Quantitatively, alcohols formed the most abundant group in the aromatic components of the four wines studied, followed by esters and acids. The sum of the individual aroma compounds studied increased progressively, and the compounds that changed significantly were alcohols and esters. The profiles of all the aroma compounds for cabernet sauvignon wines were increasingly diverse. The ability to distinguish the aroma of the four wines was probably due to the dominance of alcohols, ethyl esters of fatty acids, and their contributions to the global aroma.
Key words: Cabernet sauvignon, stainless steel tanks, aromatic compounds, headspace/solid-phase microextraction, gas chromatography-mass spectrometry (GC/MS).
Yulin Fang*, Ang Zhang, Zhenwen Zhang and Hua Li, Jinshan Gao, Jinchuan Liu, Zhijun Guo, Jiangfei Meng
Page: 115 - 122
https://doi.org/10.46882/IJEV/1019Research Article
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 2 (1), pp. 099-102, January, 2015. © International Scholars Journals
Full Length Research Paper
Total phenolics and antioxidant activity of jujube (Zizyphus jujube Mill.) genotypes selected from Turkey
Önder Kamilo lu1, Sezai Ercisli2, Memnune engül2, Celil Toplu1 and Sedat Serçe1*
1Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, 31100 Antakya, Turkey.
2Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
*Corresponding author. E-mail: [email protected]. Tel: +90 326-245 5845/1086, Fax: +90 326-245 5832.
Accepted 23 January, 2013
Abstract
We determined the total phenolic content and antioxidant activity of methanol extracts from fifteen selected jujube genotypes endogenous to the Mediterranean region of Turkey. Total phenolic content of the fruits was analyzed by Folin-Ciocalteu colorimetric method, while the total antioxidant activity was analyzed using the -carotene bleaching, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenil-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The highest total phenolic content was observed in MHS 6 and MHS 7 genotypes (42 and 40 mg gallic acid equivalent (GAE) g -1 dry weight (DW)), while the lowest content was found in MHS 5 and MHS 14 (28 and 25 mg GAE g -1 DW). MHS 13 was among the genotypes with the highest antioxidant capacity in all three methods tested (1237 µmol g- 1 in FRAP, 83% in - carotene bleaching method and 99% in DPPH). The present study demonstrates the potential value of jujube genotypes for pharmaceuticals and nutrition.
Key words: Antioxidant capacity, drying, foods of plant origin, fruits, phenols.
Sezai Ercisli, Önder Kamilo lu, Celil Toplu and Sedat Serçe*, Memnune engül
Page: 99 - 102
https://doi.org/10.46882/IJEV/1018Research Article
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 2 (3), pp. 107-114, March, 2015. © International Scholars Journals
Full Length Research Paper
Identification and expression analysis of a pathogen-responsive PR-1 gene from Chinese wild Vitis quinquangularis
Qian Wang1,2, Yucheng Zhang2,3, Min Gao1,2, Chen Jiao1,2 and Xiping Wang1,2*
1College of Horticulture, Northwest A&F University, Key Laboratory of Horticultural Crop Biology and Germplasm Development in Northwest China, Ministry of Agriculture, Yangling, Shaanxi 712100, P. R. China.
2State Key Laboratory of Crop Stress Biology in Arid Areas (Northwest A&F University), Yangling, Shaanxi 712100, P. R. China.
3College of Enology, Northwest A&F University, Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, P. R. China.
*Corresponding author. E-mail: [email protected]. Tel: 86-29-87082429. Fax: 86-29-87082613.
Accepted 14 October, 2013
Abstract
In response to pathogen attacks, plant produces a wide range of pathogenesis-related (PR) proteins. PR-1 genes represent the first identified PR gene family. Most members of PR-1 gene family are not inducible by pathogen attacks. In this study, we identified a pathogen-responsive PR-1 gene designated as VqPR-1 (GenBank accession no. JN256202), in a subtractive suppression hybridization (SSH) cDNA-library from Elsinoe ampelina-inoculated young leaves of Chinese wild Vitis quinquangularis clone ‘shang-24’. VqPR-1 protein contained the requisite signal sequence at the N-terminus, a conserved three-dimensional structure called ‘PR-1 fold’ and a highly conserved six-cysteine motif. Expression level of VqPR-1 rose rapidly in response to E. ampelina infection. The three tested plant defence signaling molecules, salicylic acid (SA), ethephon (Eth) and methyl jasmonate (MeJA) all triggered an induction of VqPR-1. However, the induction by addition of MeJA was weaker than that induced by SA and Eth. In addition, the response to inoculation with E. ampelina or treatment with signaling molecules, was sometimes a suppression of VqPR-1 gene expression. The highest expression of VqPR-1 was observed in flowers, stems and leaves, while low-level or no obvious transcripts were detected in pericarps and tendrils, respectively.
Key words: Vitis quinquangularis, PR-1 gene, Elsinoe ampelina, expression analysis.
Yucheng Zhang, Qian Wang, Chen Jiao and Xiping Wang*, Min Gao
Page: 107 - 114
https://doi.org/10.46882/IJEV/1016Research Article
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 2 (2), pp. 103-106, February, 2015. © International Scholars Journals
Full Length Research Paper
An effective method for RNA extraction from grapevine berry skins
Chengjun Yang1, Feng Li1, Xiangnan Ji2 and Jun Wang1, 2*
1College of Forestry, Northeast Forestry University, Harbin 150040, P. R. China.
2Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P.R. China.
*Corresponding author. E-mail: [email protected].
Accepted 12 November, 2010
Abstract
RNA extraction is the foundation of modern molecular biology. It is difficult to extract high quality RNA from grapevine tissues, especially in cases where polysaccharides and polyphenols are rich. In this paper, the modified cetyltrie thylammnonium bromide (CTAB), sodium dodecyl sulphate (SDS) and guanidine isothiocyanate methods were applied to extract high purity and integrity RNA from grapevine green and mature berry skins. Highly-grade RNA was isolated by using modified CTAB method and it is suitable for the demands of further molecular biological research such as reverse-transcription polymerase chain reaction (PCR) (RT-PCR), cDNA library construction and Northern hybridization.
Key words: Grapevine berry skins, RNA extraction, reverse-transcription polymerase chain reaction (RT-PCR).
Xiangnan Ji and Jun Wang*, Feng Li, Chengjun Yang
Page: 103 - 106
https://doi.org/10.46882/IJEV/1017Review
International Journal of Enology and Viticulture Vol. 1 (8), pp. 089-097, August, 2014. © International Scholars Journals
Review
Wine production process from guava (Psidium guajava L.)
Singh E. and Puyo A.
Department of Enology, Faculty of Agriculture, Amity University, P.O. Box 345019, Noida, India.
E-mail: [email protected]
Accepted 09 July, 2014
Abstract
The potential of wine production from guava is presented in this review. Guava is easy to culture, posseses high nutritive value and its products like juices, beverages, nectars etc. are largely appreciated by the consumers. Guava juice requires ‘chaptalization’ so as to adjust its Brix and prepare a perfect wine out of it. The chaptalized juice (“must”) is treated with pectinase or a combination of enzymes and fermented with traditional yeasts at a temperature range of 22 to 30°C and inoculum size of 6 to 11% (v/v). The addition of N and P improves ethanol production and quality parameters of guava wine. Racking and ageing of guava wine also improves the sensory and organoleptic characteristics of guava wine.
Key words: Guava, Saccharomyces cerevisiae, Brix, inoculum size, temperature, DAHP supplementation.
Puyo A., Singh E.
Page: 89 - 97
https://doi.org/10.46882/IJEV/1015Research Article
International Journal of Enology and Viticulture Vol. 1 (7), pp. 087-088, July, 2014. © International Scholars Journals
Full Length Research Paper
Photosynthetic activities on leaves and shoot of Sila cultivar before grape harvest
Rancic Marko, Vladan Velibor and Aleksandar E.
Faculty of Natural Science, University of Belgrade,P.O. Box 522, Belgrade, Serbia.
Email: [email protected]
Accepted 21 June, 2014
Abstract
Photosynthesis takes place in all green parts of the grapevine plant, but it is most intensive in the leaves of main shoots and laterals. Importance of various strata and categories of leaves is still not quite clear, even to experts. With this in mind, an investigation was undertaken of photosynthetic activity in leaves of main shoots and laterals of a newly developed Serbian grape variety Sila, which was grown under the ecological conditions of Fruška Gora Mountain. An LCpro+ instrument was used to measure the rates of photosynthesis and transpiration in the top leaf of the main shoot, and in the third leaf from the base of the lateral, that developed in the axilla of that leaf. Measurements were made just before grape harvest, on intact control vines and the vines from which shoots that emerged from secondary and tertiary latent buds were removed in the spring and, later on, grape bunches were removed from laterals. The leaves on the laterals had a higher rate of photosynthesis than the leaves on the top of the main shoots (7.9 and 6.9 µmol CO2 × m-2 × s-1, respectively). The leaves on the laterals also had a higher transpiration rate than the leaves on the top of the main shoots (2.5 and 2.4 mmol H2O m-2 s-1, respectively).
Key words: Grapevine, photosynthesis, lateral, main shoot.
Vladan Velibor and Aleksandar E., Rancic Marko
Page: 87 - 88
https://doi.org/10.46882/IJEV/1014